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Cheddar Cauliflower Soup

Ingredients

Scale
  • 2 Tablespoons extra-virgin olive oil
  • 2 large leeks, white and green parts only, thinly sliced and rinsed
  • 4 cups chopped cauliflower florets (from 1 medium head)
  • 2–1/2 cups heavy cream, divided
  • 2 cups water
  • 1 bay leaf
  • 1 teaspoon salt
  • 1/2 teaspoon white or black pepper
  • 3 Tablespoons LC-Thick’n Saucy
  • 1–1/2 cups shredded extra-sharp cheddar cheese
  • 1 Tablespoon lemon juice

Instructions

  1. Heat oil in a large saucepan over medium heat.
  2. Add leeks and cook, stirring until very soft, about 5 minutes.
  3. Add cauliflower, 2 cups cream, water, bay leaf, salt and pepper.
  4. Bring to a boil over medium-high heat, stirring often.
  5. Reduce heat to a simmer, cover and cook, stirring occasionally, until the cauliflower is soft, about 8 minutes.
  6. Meanwhile, whisk the remaining 1/2 cup cream and Thick’n Saucy together in a small bowl.
  7. When cauliflower is soft, remove the bay leaf and stir in the cream mixture.
  8. Cook over medium-high heat, stirring until the soup has thickened, about 2 minutes more.
  9. Remove from heat.
  10. Stir in cheese and lemon juice.
  11. Serve warm.

Find it online: https://www.lowcarbfoods.com/community/recipes/cheddar-cauliflower-soup/